To help you keep a balanced diet during this long confinement, Juan Mora, chef of the recently renovated Parador de Jaén, encourages you to cook a refreshing and delicious salad from the traditional cuisine of Jaén with a fun name: pipirrana. A complete dish in which the source of protein is the boiled egg. Some people prefer to add some tuna fish...

And to make the waiting more bearable, he presents to you this recipe of ajilimójili, a traditional sauce from Jaén that you can have as an appetizer while you prepare the pipirrana. You will lick your fingers! 

Amanda Aránega, chef at the Parador de Mojácar, is an exponent of the increasing presence of women in charge of the kitchens of the public hotel network and is determined to sweeten your confinement.

To make these "stay at home" days a bit happier, she suggests this recipe of cortadillos, one of the most iconic desserts of the establishment of Almería. Recently, it has been included in the snack menu of their restaurant with a singular identity "La cuajadera del Mediterráneo". A delicious filled cake with the unique flavour of the anise cream. You will lick your fingers! 

Antonio Moya Bolancel is specialised in traditional Andalusian cuisine and is the winner of the 1st Tapas and Pinchos Contest of Paradores. He is the current Executive Chef at the Parador de Cádiz-Hotel Atlántico and wants to share with all the friends of the public hotel network the recipe of a speciality of his region: Cordovan casserole.

Potajes de vigilia (stews) are very typical around this time of the year. One of the most popular recipes of the period of Lent calls for chickpeas, spinach and codfish. With the restrictions arisen from the confinement, we will sometimes need to improvise and use our imagination. Juan Antonio Aguilar, chef at the Parador de Málaga Golf, has taken a look at his refrigerator and, lacking codfish, suggests this comforting meal with prawns. A delicious variant! 

A tireless researcher on what our Iberian ancestors used to eat, José Damián Partido, chef at the Parador de Antequera, challenges you to get your hands dirty and cook a staple food of our diet: home-made bread.
During these days of confinement, Damián bakes with his kids some gorgeous and appealing loafs of bread with a crunchy crust and a light crumb in the oven of his kitchen. This is an idea that will prevent all lovers of daily bread from leaving their homes to get their supplies. It is much easier than you may think and you will be surprised by the result. Get on with it!

To make the confinement more pleasant to all of you, the chefs of Paradores have wanted to do their bit suggesting some simple recipes with affordable products that they are cooking themselves these days at home for their families. 

Today, we dare you to try this delicious potatoes stew with artichokes, prawns and mint by David Gómez López, chef at the Parador de Córdoba. What are you waiting for to put on your apron?